Samanta B. Sapkal, V. B. Kadav, S. S. Ramod, N. N. Prasade, M. C. Kasture, A. J. Mayekar, S. G. Shirsat & Vaibhav Patil·Advances in Research·2025
The research study was conducted at the Dairy Science Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Dapoli, Dist. Ratnagiri (M.S.) to study the utilization of jackfruit (Artocarpus heterophyllus L.) pulp for preparation of Bhapa dahi. Jac...
Open access
Research Article10.9734/air/2025/v26i51490
Vaibhav Patil, V. B. Kadav, S. S. Ramod, N. N. Prasade, N. H. Khobragade, S. G. Shirsath, V. N. Patil, A. J. Mayekar, Samanata Sapkal & Dwij Sawant·Advances in Research·2025
The present study was undertaken to develop a value added probiotic whey beverage by utilizing coconut sugar as a natural sweetener. Paneer whey, a by-product of paneer production, is rich in nutrients yet underutilized, often discarded despite its environmental burden. This stud...
Open access
Research Article10.9734/air/2025/v26i51478
The present investigation entitles “Evaluation of Khoa Modak blended with Jaggery and Pumpkin (Cucurbita Pepo L.) seeds” was conducted at Dairy Science Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV., Dapoli (M.S.) to incorporate...
Shreeyash Sangale, S. S. Ramod, V. B. Kadav, N. N. Prasade, S. S. More, A. J. Mayekar, R. P. Mahadik, M. N. Patond & Tejas Meshram·Asian Journal of Food Research and Nutrition·2025
The present study was conducted to evaluate the sensory and microbial qualities of Sorghum- based Probiotic Ambil enriched with varying levels (20%, 30%, 40%, and 50%) of probiotic curd containing Lactobacillus acidophilus. Sensory evaluation focused on key attributes including c...
Open access
Research Article10.9734/ajfrn/2025/v4i4337
Tejas Meshram, S. S. Ramod, V. B. Kadav, N. N. Prasade, N. H. Khobragade, A. J. Mayekar, M. N. Patond, R. P. Mahadik, Shreeyash Sangale, Jayashree Guthale & Akash Karhale·Asian Journal of Food Research and Nutrition·2025
The present study was conducted to assess the quality parameters of Finger millet-based probiotic ambil incorporated with probiotic Curd containing Lactobacillus casei. It was conducted at the Dairy Science Laboratory, Department of Animal Husbandry and Dairy Science, College of...
Open access
Research Article10.9734/ajfrn/2025/v4i4338
Tejas Meshram, S. S. Ramod, V. B. Kadav, N. N. Prasade, N. H. Khobragade, A. J. Mayekar, M. N. Patond, R. P. Mahadik, Shreeyash Sangale & Dwij Sawant·Advances in Research·2025
“The present study was conducted to assess the quality parameters of Finger millet-based probiotic Ambil incorporated with probiotic Curd containing Lactobacillus casei. It was conducted at the Dairy Science Laboratory, Department of Animal Husbandry and Dairy Science, College of...
Open access
Research Article10.9734/air/2025/v26i51475
Shreeyash Sangale, S. S. Ramod, V. B. Kadav, N. N. Prasade, S. S. More, A. J. Mayekar, R. P. Mahadik, M. N. Patond & Tejas Meshram·Advances in Research·2025
The present study was conducted at the Dairy Science Laboratory, Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV, Dapoli (M.S.), to evaluate the quality parameters of Sorghum-based Probiotic Ambil enriched with varying levels (20%, 30%, 40%, an...
Open access
Research Article10.9734/air/2025/v26i51469
The increasing demand for sustainable and cost-effective protein sources in animal feed has necessitated the exploration of alternative solutions. Black Soldier Fly (Hermetia illucens) larvae have emerged as a viable high-protein feed ingredient with significant environmental and...
Open access
Research Article10.9734/jsrr/2025/v31i83348
This study evaluated the effect of probiotic supplementation (Lactobacillus casei) in drinking water on broiler performance. A total of 200, day old chicks were randomly assigned to five treatment groups (T1–T5) with four replicates of 10 chicks each and reared for six weeks. The...
Open access
Research Article10.9734/acri/2025/v25i91533
Aims: The study aims to develop and standardize a process for preparing kulfi enriched with coconut kernel extract, whey protein powder and date pulp. It focuses on evaluating sensory attributes such as colour and appearance, body and texture, flavour and overall acceptability, a...
Open access
Research Article10.9734/jabb/2025/v28i62373
Present investigation was carried out at Dairy Science Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV., Dapoli (M.S.) to study the Utilization of sweet potato (Ipomoea batatas) pulp for the preparation of gulabjamun. In present s...
Open access
Research Article10.9734/arja/2024/v17i4593